Cardboard. Soaked in broth. Until it has mostly dissolved.
That is how my husband illustrated his displeasure for this “gritty, flavorless” concoction.
What? I protested. No Flavor? How can you say it has no flavor? Can’t you taste the pungent garlic and slightly sweetened onion? How about the fragrant, earthy herbs? No? You are sadly mistaken – that ‘grittiness’ you claim to taste is actually creamy pureed beans – hardly cardboard!
No matter how much I tried to persuade my husband that this was actually a very healthy soup that would help lower his cholesterol (thank you beans and garlic) he wasn’t having it. I even tried to make this soup more enticing by having him roughly chop up a piece of grilled chicken and add it to the soup to no avail. To him, it was like the chicken was floating in a pool of soaking, aged -to- the-point-of- disintegration, cardboard. Sigh.
I, for one, found this soup to be very satisfying, although pretty visually unappealing. I had tried this soup before and liked the fact that it was fast and easy to prepare; being low in calories and fat while also filling didn’t hurt either.
It didn’t come as a surprise to Kris when I revealed the source of the recipe. The look on my face gave it away actually. “This is from Giada, isn’t it?” Now, don’t get me wrong. I love Giada – but her recipes are either a hit or a miss and unfortunately, the recipes of hers that I have made recently have all been misses.
To dress up this otherwise dreary looking soup, I drizzled it with some herb infused oil that can be made easily and will add a little kick to any savory recipe. Even with my extra little touches, I don’t think that I will be making this soup for my husband again.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 shallots, chopped (who has shallots on hand? I used about ⅓ c chopped Mayan onion)
- 1 sage leaf (I used ½ tsp herbs de Provence)
- 2 (15-ounce) cans cannelloni beans, drained and rinsed
- 4 cups low-sodium chicken broth (I used vegetable broth – gotta keep it vegetarian )
- 4 cloves garlic, cut in ½
- ½ cup cream
- ½ teaspoon freshly ground black pepper
- In a medium sauce pan over medium heat, combine butter; olive oil and onion.
- Sautee until onions begin to soften, about 5 minutes.
- Add the herbs de Provence and cannelloni beans.
- Slowly add the vegetable broth and bring the mixture to a simmer.
- Drop in the garlic cloves and continue to simmer until the garlic has softened, roughly 10 minutes.
- Working in batches, puree soup mixture in a blender until smooth.
- **Note: It is a good idea to only fill your blender ¼ full with the hot mixture. Otherwise, you are just asking for a hot, violent eruption!
- Return blended soup to sauce pan and add the cream and black pepper. Keep warm over low heat until ready to serve.